Negi-goma Ramen Recipe

Prepare aromatics

Peel and smash the garlic cloves with the side of a knife. Slice the ginger into 1/8-inch discs.

In a medium pot over medium heat, add 1 tsp sesame oil. When shimmering, add smashed garlic and sliced ginger and sweat for 1–2 minutes until fragrant but not browned.

Pour in the chicken broth and dashi. Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 12–15 minutes to allow aromatics to infuse.

Strain the broth into a clean pot or bowl, discarding solids. Return strained broth to the pot, set over low heat, and stir in soy sauce, mirin, kosher salt, and white pepper. Taste and adjust seasoning as needed. Keep hot but not boiling while you prepare noodles and toppings.

Prepare scallions: trim root ends. Slice the white parts very thin on a diagonal and reserve. Slice the green tops into thin long julienne (bias) for garnish. For a silky negi base, finely chop half of the white parts into small matchsticks.

Toast sesame seeds (if not already specialty-roasted): In a small dry skillet over medium heat, toast 3 tbs sesame seeds, shaking the pan, until fragrant and lightly golden, 2–3 minutes. Remove from heat and let cool.

In a small bowl, combine 2 tsp sesame oil, 1 tsp neutral oil, 1 tsp rice vinegar, 1 tsp sesame paste (if using), 3 tbs toasted sesame seeds, 0.25 tsp coarse salt and 0.25 tsp shichimi (optional). Stir into a thick paste. Add the finely chopped white scallion matchsticks and mix well so the scallions are lightly coated — this is your negi-goma mixture.

If desired, reserve 1 tsp of sesame seeds and a light pinch of sliced green scallion tops for final garnish.

Bring a large pot of water to a rolling boil. Add fresh or dried ramen noodles and cook according to package instructions until al dente (fresh ~2–3 minutes, dried ~4–5 minutes).

While noodles cook, soft-boil eggs: bring a small pot of water to a boil, carefully lower eggs and cook 6–7 minutes for jammy yolk. Transfer eggs to an ice bath for 5 minutes, peel, and halve.

If using chashu pork or cooked chicken, warm slices in the hot broth or in a skillet for 30–60 seconds per side until heated through.

Drain noodles well in a colander and briefly rinse with hot water for 5–10 seconds to remove excess starch and loosen strands.

Divide cooked noodles between two serving bowls (about 6 oz noodles per bowl). Ladle 3 cups of hot broth over the noodles into each bowl.

Arrange proteins: place 3 oz chashu or pulled chicken on each bowl, and add one soft-boiled egg half (two halves per bowl).

Spoon generous heaping tablespoons of the negi-goma mixture atop the noodles in each bowl — aim for 2–3 tbsp per bowl so the sesame-scallion flavor is prominent.

Finish with a light drizzle (about 1/4 tsp) of sesame oil over each bowl, a sprinkle of the reserved toasted sesame seeds, the sliced green scallion tops, shredded nori if using, and a pinch of shichimi if desired.

Serve immediately, instructing diners to stir the negi-goma into the broth and noodles so the sesame and scallion flavors infuse the soup.